There’s something incredibly comforting about a pot of Amish Beef Vegetable Soup simmering on the stove. Every spoonful feels like a warm hug — hearty, wholesome, and packed with simple, honest ingredients.
Rooted in tradition, this classic Amish recipe brings together tender beef, farm-fresh vegetables, and a savory broth that tastes like it’s been passed down through generations.
I love making this soup on chilly evenings when all I crave is something filling, nourishing, and made with love. If you’re looking for an old-fashioned, soul-warming meal, you’re going to adore this Amish favorite just as much as I do.
How To Make Amish Beef Vegetable Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course / Soup
Cuisine: Amish / American Traditional
Yield: 8 servings
Equipment Needed
- Large stockpot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 8 cups beef broth
- 2 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Brown The Beef
I start by heating the olive oil in a large stockpot over medium-high heat. I add the beef pieces and sear them until they turn a deep, rich brown on all sides. This step locks in so much flavor.
2. Sauté Aromatics
Once the beef is browned, I stir in the diced onion and minced garlic. I let them cook until they become fragrant and translucent, about 3–4 minutes.
3. Build The Broth
I pour in the beef broth and water, scraping the bottom of the pot to lift up all the delicious brown bits. I add the bay leaves, thyme, basil, salt, and pepper.
4. Simmer The Soup
I bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 1 hour. This slow simmering makes the beef so tender.
5. Add Vegetables
After an hour, I stir in the carrots, celery, and potatoes. I let everything cook together for another 30 minutes until the vegetables start to soften.
6. Finish With Freshness
Lastly, I add the green beans, corn, and diced tomatoes. I continue to simmer for another 20–25 minutes until all the vegetables are tender but not mushy.
7. Taste And Serve
I taste the soup and adjust the seasoning if needed. Then I ladle it into bowls, sprinkle with fresh parsley, and dive right in.
Nutrition Facts Of Amish Beef Vegetable Soup
- Calories: 285
- Protein: 22 g
- Fat: 13 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 680 mg
Tips And Variations Of Amish Beef Vegetable Soup
Swap The Beef
If I don’t have stew meat on hand, I use chuck roast or even leftover roast beef.
Vegetable Variety
Sometimes, I throw in peas, zucchini, or cabbage, depending on what’s in season.
Make It Ahead
This soup tastes even better the next day, so I often make it a day in advance when planning for guests.
Freezer Friendly
I freeze leftovers in individual containers for quick meals later on. It freezes beautifully for up to three months.
Note
When I cook this soup, I always think about how Amish cooking emphasizes simplicity and community. It’s a reminder that good food doesn’t need to be complicated—it just needs to be made with care. I hope you enjoy this comforting bowl as much as I do.
Conclusion
My Amish Beef Vegetable Soup recipe captures everything I love about traditional, down-home cooking. It’s hearty, healthy, and packed with rich, savory flavor in every bite.
Whether you’re feeding a crowd or looking for a satisfying meal to warm you up on a chilly day, this soup never disappoints.
I truly believe that every home cook should have a go-to beef vegetable soup in their recipe box—and this is mine.
Amish Beef Vegetable Soup
Equipment
- Large stockpot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 1 ½ pounds beef stew meat cut into bite-sized pieces
- 8 cups beef broth
- 2 cups water
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery sliced
- 3 medium potatoes peeled and cubed
- 1 cup green beans trimmed and cut
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes canned or fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Brown The Beef
- I start by heating the olive oil in a large stockpot over medium-high heat. I add the beef pieces and sear them until they turn a deep, rich brown on all sides. This step locks in so much flavor.
Sauté Aromatics
- Once the beef is browned, I stir in the diced onion and minced garlic. I let them cook until they become fragrant and translucent, about 3–4 minutes.
Build The Broth
- I pour in the beef broth and water, scraping the bottom of the pot to lift up all the delicious brown bits. I add the bay leaves, thyme, basil, salt, and pepper.
Simmer The Soup
- I bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 1 hour. This slow simmering makes the beef so tender.
Add Vegetables
- After an hour, I stir in the carrots, celery, and potatoes. I let everything cook together for another 30 minutes until the vegetables start to soften.
Finish With Freshness
- Lastly, I add the green beans, corn, and diced tomatoes. I continue to simmer for another 20–25 minutes until all the vegetables are tender but not mushy.
Taste And Serve
- I taste the soup and adjust the seasoning if needed. Then I ladle it into bowls, sprinkle with fresh parsley, and dive right in.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.